Chinese Style Chicken Noodle Soup
Comfort in a bowl from Jonathan Phang! Tender chicken, noodles, umami mushrooms, and a kick of chilli and ginger! Rich, aromatic, and soul-warming! Top with fresh coriander and spring onions.
Ingredients
- 50g dried Chinese mushrooms (soaked and sliced)
- 20g dried shrimps (approximately 12 soaked)
- 2 tbsp groundnut oil or vegetable oil
- 1 large banana shallot finely sliced
- 1 large cloves ofgarlic finely chopped
- 1 red chilli seeded and thinly sliced
- 1 generous handful of spring onions sliced (white and green parts) reserve some for garnish
- 4 chicken thighs (skinless and boneless) sliced into bite sized pieces. Or two breast fillets sliced against thegrain.
- 2 tsp golden sugar
- 1 tbsp of light soy sauce
- 120ml brandy
- 6 slices of ginger
- 500ml chicken stock
- 100g mung bean glass noodles
- 1 tbsp coriander finely chopped for garnish
- Salt and black pepper to taste
Method
Place the mushrooms and dried shrimps in a bowl and cover with boiling water. Leave to soak for approximately twenty minutes.
Meanwhile, heat the oil over a medium heat. Add the shallot, chilli and garlic, stir and cook until soft. Add the chicken pieces and stir fry until the chicken is cooked through. Sprinkle with sugar and pour over the soysauce. Continue to cook until the sugar has dissolved and caramelised.
Turn up the heat add the brandy and cook until the alcohol has burned off. Add the mushrooms, dried shrimps, soaking liquor and chicken stock. Reduce the heat and simmer until the chicken is tender.
Add the noodles and cook for a couple of minutes until translucent. If the noodles are too long chop them with scissors.
Check for seasoning. Serve in individual soup bowls and garnish with fresh spring onions and a sprinkling of coriander.
Ingredients
- 50g dried Chinese mushrooms (soaked and sliced)
- 20g dried shrimps (approximately 12 soaked)
- 2 tbsp groundnut oil or vegetable oil
- 1 large banana shallot finely sliced
- 1 large cloves ofgarlic finely chopped
- 1 red chilli seeded and thinly sliced
- 1 generous handful of spring onions sliced (white and green parts) reserve some for garnish
- 4 chicken thighs (skinless and boneless) sliced into bite sized pieces. Or two breast fillets sliced against thegrain.
- 2 tsp golden sugar
- 1 tbsp of light soy sauce
- 120ml brandy
- 6 slices of ginger
- 500ml chicken stock
- 100g mung bean glass noodles
- 1 tbsp coriander finely chopped for garnish
- Salt and black pepper to taste
Method
Place the mushrooms and dried shrimps in a bowl and cover with boiling water. Leave to soak for approximately twenty minutes.
Meanwhile, heat the oil over a medium heat. Add the shallot, chilli and garlic, stir and cook until soft. Add the chicken pieces and stir fry until the chicken is cooked through. Sprinkle with sugar and pour over the soysauce. Continue to cook until the sugar has dissolved and caramelised.
Turn up the heat add the brandy and cook until the alcohol has burned off. Add the mushrooms, dried shrimps, soaking liquor and chicken stock. Reduce the heat and simmer until the chicken is tender.
Add the noodles and cook for a couple of minutes until translucent. If the noodles are too long chop them with scissors.
Check for seasoning. Serve in individual soup bowls and garnish with fresh spring onions and a sprinkling of coriander.
